Summer recipes perfect for outdoor dining

此網誌目前僅提供英文版本。

Summer's just around the corner, and there's no better time to enjoy good food and even better company whilst basking under the sun (now that some social restrictions are lifted!). For today’s bLOG, we’ve asked our chef Louise to share some of her personal favourite Summer recipes that are easy, refreshing, colourful, oh-so-delicious and perfect for outdoor dining and entertaining. Read on below!

Summery watermelon and feta salad

Serves 8-10 people

What you need:

• 1 ripe mini watermelon, sliced into small triangles (do not peel)
• ½ cucumber, sliced and cut into ½ moons
• 75g mixed radishes, thinly sliced
• 200g feta cheese, crumbled
• A handful of freshly torn mint leaves
• A handful of freshly torn basil leaves
• Zest of 1 lemon
• Extra virgin olive oil
• Balsamic vinegar
• Olives

How to make it:

1. Mix the watermelon, cucumber, radish, feta, mint, basil and the lemon zest together in a large serving bowl.
2. Add the olive oil and balsamic vinegar and season with salt and pepper (to taste). Garnish with a handful of olives.

Beetroot & feta soda loaf bread

Serves 6 people

What you need:

• 3 small beetroots (250g), peeled and coarsely grated
• 500g plain white flour, plus extra for dusting
• 1 tsp baking soda
• 1 tsp sea salt
• 360ml buttermilk
• 200g feta cheese, crumbled
• Fresh rosemary

How to make it:

1. Heat the oven to 200°C.
2. Place the beetroots into a cloth, squeeze out as much juice as possible.
3. In a bowl, combine the flour, soda & salt.
4. Add the buttermilk into the bowl and mix until well incorporated into dough.
5. Take your dough onto a clean surface and knead in the beetroot & feta cheese.
6. Shape the dough into a ball, then flatten it slightly.
7. Dust your baking sheet with flour before placing your dough on the sheet. Stud the dough with rosemary sprigs.
8. Bake for 30 minutes until golden and cooked through.

Roast chicken with crispy potatoes, summer salad & herby hollandaise

Serves 4-6 people

What you need:

• 2 kg chicken
• 250ml dry white wine
• A few garlic cloves, smashed
• ½ lemon
• 750g baby potatoes
• 400g asparagus, halved
• 200g radishes, halved
• 2 gem lettuces, quartered lengthways
• 2 handfuls pea shoots

Herb hollandaise

• 3 tbsp white wine vinegar
• 1 small shallot, halved
• 1 bay leaf
• 4 black peppercorns
• 2 egg yolks
• 110g unsalted butter, cubed
• Juice of ½ lemon
• A handful of torn basil
• 2 tbsp freshly snipped chives
• A handful of chopped fresh mint leaves

How to make it:

1. Heat the oven to 200°C.
2. Place the chicken in a roasting tin with the wine and garlic, and season well with salt and pepper. Drizzle the oil and lemon juice, then put the lemon into the chicken. Roast for 1 hour and 20 minutes.
3. Parboil (semi boil) the potatoes for 8 minutes. Drain the water, then squash the potatoes with back of fork – this will help give the potatoes a soft, fluffy texture.
4. When the chicken has cooked for 45 minutes, add the potatoes, tossing them in the juice.
5. Remove the chicken & potatoes from the roasting tin.
6. On a baking sheet, place your asparagus & radishes, drizzled with oil. Roast for 10 minutes.
7. For the sauce, combine the vinegar, shallot, bay leaf & peppercorn in a small saucepan. Reduce to 1 tbsp over high heat then strain into a bowl.
8. Set the bowl over a pan of simmering water, then slowly whisk in the egg yolks and a cube of butter. Once combined, continue to whisk in the remaining cubes of butter a little at a time.
9. Add the lemon juice & season to taste. Keep warm. If the sauce is too thick for your liking, you may add some water to thin out the consistency. Garnish with herbs before serving.
10. Arrange the lettuce & pea shoots on a serving plate and top it with the roasted potatoes & vegetables. Serve with chicken & herb hollandaise.

Pimm’s punch

1 large jug serves 4-6 people

What you need:

• 3 nectarines, stoned & sliced
• 200g cherries, stoned & halved
• ½ cucumber halved & sliced
• A large handful of mint leaves
• 100ml Pimm’s
• 180ml gin
• 300ml ginger ale
• 300ml tonic water

How to make it:

1. Mix all the ingredients in a large jug with ice. You may also try adding in other fruits of your liking, such as plums, berries, orange wedges, passion fruit, or pineapple.

Pavlova

Serves 8 people

What you need:

• 3 large egg whites
• 175g caster sugar
• 1 tsp corn flour
• 1 tsp vanilla extracts
• 1 tsp white vinegar

Filling:

• 300ml of cream
• Fruit & berries, for garnish

How to make it:

1. Pre-heat the oven to 130°C.
2. Draw a circle, 9in in diameter, on a sheet of baking paper (this will act as a guide for placing the meringue) before lining it on a baking sheet.
3. Whisk the egg whites until they form peaks, then add half the sugar continue whisking until the mixture is thick and with a shiny appearance.
4. Mix in the corn flour, vanilla extract and vinegar until it forms a paste, then fold in the egg whites and the remaining sugar.
5. Pile the meringue paste onto baking sheet, making sure that it stays within the circle. Use the back of the spoon to hollow out the centre, which creates the ‘bowl’ of the meringue.
6. Transfer to the oven and bake for 1½ hours, until light brown on top but still soft in the centre. Leave to cool.
7. For the filling, whip the cream until stiff peaks form, then heap into the centre of meringue. Top with fruit.
8. Serve within 1 hour.

Whether you choose a few dishes from today’s bLOG or decide to serve them all, these Summer recipes will sure be a hit at your next alfresco gathering. If you do give them a try, be sure to take some foodie snaps and tag us at #TREEhkrecipes @treecafe_hk so we can see them!